I was dreaming of cauliflower today. It is so hard to just eat a little when it is roasted! This easy anti-inflammatory, low-histamine, vegan lunch or dinner is easy to make and delicious. I especially love the deeply roasted scallions as they come out as little scallion chips…. yum! Cauliflower is a nutrition superstar as it is rich in vitamin C, fiber and antioxidants sulphorane and glucosinolates which may help to reduce the risk of cancer and may help decrease the risk of heart disease.

Put all of the rice ingredients into a medium pot. Heat over high heat until it comes to a boil then reduce to low to simmer rice until it is cooked. Stir occasionally, this will take about 40 minutes.

While rice is cooking, preheat oven to 400 degrees. Drizzle large sheet pan with olive oil and lay cauliflower on the pan, scallions and green beans. Sprinkle cumin, turmeric, diced scallions, garlic and a pinch of salt over the cauliflower. Sprinkle a pinch of salt on green beans and scallions. Drizzle remaining olive oil over the top of all of the veggies. Roast for 30-40 minutes until everything is golden brown, turning once about halfway through cooking.

When everything is golden and rice is cooked, add rice to plate with cauliflower steak, green beans, and scallion chips and top with roasted pumpkin seeds. Enjoy!

This meal freezes very well, simply make separate portions of all components and then reheat for a quick lunch.